My husband loves, loves, loves mustard. He puts the tangy condiment on virtually everything and never grows tired of the taste.
Recently, the hubs and I celebrated with a few friends over dinner at my house. Since the evening's festivities were in honor of a mini-milestone of his, I decided to go all out with the mustard-infused recipes in my repertoire.
This party dip served as one of the appetizers I laid out - a spicier bite than the main meal, but just as delicious and a hit with our friends.
Like many of our dinner parties, this one had a theme (mustache theme to be clear) and so I paired the dip with homemade tortilla chips I cut using my mustache-shaped cookie cutters.
For Mustard Dip:
5 ounces Jack Daniel's Mustard
1/2 cup mayonnaise
1 tablespoon Frank's Red Hot
1 tablespoon honey (add 2 for a sweeter bite)
1 tablespoon chopped parsley
1 tablespoon chopped chives
salt and pepper, to taste
Preheat your oven to 225 degrees. Using cookie cutters, punch out shapes from your tortillas. On a cookie sheet pan, arrange your cut out tortilla chips and drizzle lightly with olive oil.
Bake at 225 degrees for 8 - 10 minutes, turning over mid-way through the process.
While your chips bake, make your dip. In a medium sized bowl, whisk together all of your ingredients. Add more or less of each to achieve the flavor you like best. When ready to serve, transfer to a dip bowl.
Remove your chips from the oven and sprinkle with salt - and any other herbs you might want. Serve alongside dip.
4 - 6